Tuesday, June 14, 2011

A cheddar-goat-chese-quiche washed down with buttermilk raspberry cake

"It's not as bad as it looks?﻿ It's not as bad as pepperoni? Pepperoni's beef trim. It's pork trim. It's worse than meat! It wishes it were meat!"

And so goes the delightful food-centric play Food for Thought by playwright Rich Rubin that I had the honor of directing for the Lakeshore Players Ten-Minute Play Festival. The producer somehow thought I would be a good match for a play about a vegetarian-all organic woman and the boyfriend who "cheats" on her with pepperoni pizza and Twinkies. ("It was just a one-time thing. It didn't mean anything. I didn't even enjoy it all that much.") Food and theatre combined this month to do damage to my waistline. (And the truth is, I revelled in it all - the waistline blip, the play festival and the time spent with the play and my actors.)

Whether I'm directing shenanigans with Hansel and Gretel and the Gingerbread House or figuring out how to create a 20 scoop ice cream cone for the grade school play or doling out Mars Bars and Milky Ways for the teen play about the moon landing, I have found my theatre life awash with food and my food life filled with temptations. And a few times when I came home late enough that I was morphing into a pumpkin, I had this "cheddar goat cheese with ramps" quiche waiting. Flirting. Beckoning. And I succumbed. As did everyone in the family.

Inspired by Floriole's Cafe in Chicago, I didn't bother with the crust - I was just mad for the filling. But if you're a "crusty" person - have it your way! Husband-person who long ago decided he was a "real man who didn't eat quiche," gave in to the charms of the cheddar goat cheese and mellow spring ramps. I trust that you will, too.

Cheddar Goat Cheese Quiche with Spring RampsIngredients

1 cup grated or shredded cheddar goat cheese

3/4 cup spring ramps - chopped into 1/4" pieces

1 tablespoon butter

1-3/4 cups of half and half, or a mixtrure of cream and milk or just milk

Of Muses and Meringues had a buttermilk-raspberry cake that was so light, so tender, so fluffy, I was sure it had no calories. I was wrong but let me say, it was worth it! Since toddler-hood I have been a raspberry worshiper, appreciater and lover. When husband and son were off doing the MS150 (so proud!), I was digging holes in the ground for raspberry bushes because we finally have a new sunny patch in our yard. And I will make a beeline for those berries when they come in - warding off the birds - just as I did when I was two.

Find the recipe here.It has everything you want in a summer recipe: ease, freshness, a lightness of being and the sweet without the cloying. And the bonus - you'll love Beth's blog. It's a promise.

Summer is both fertile ground for new creations and recipes that spotlight an ingredient with little fuss. Fuss in the winter.

Oh Claudia, what a wonderful post this is. It's theatrical, sweet and beautiful! Never enjoyed it so much! Ramps are a rare commodity in my neck of the woods and the peonies are not in bloom. I would just have to visit your post again and again. Cheers!!!

I love the idea of the play - the lines about cheating on the vegetarian spouse with the meat dishes - too funny - and of course the food is worth expanding the waistline for too - I'd also say you have beautiful peonies and a real man there who does eat quiche Claudia.

That play sounds terrific. What amazing lines! I'm sure you did it great justice.

And thanks for the link, and the nice comments about my blog. I'm so glad you liked that cake. It's one of my favorite desserts, and I'm not even really a cake person. And like you, I can almost convince myself it has no calories.

All the best to your play....minus the food! ha... But I think both the quiche & cake are really inviting though. Btw, the flower is stunning. thanks for showing it.Hope you're enjoying yourself.Blessings, Kristy

Hi Claudia, It is so true food is the center of the universe. It is the language that needs no translation. The time and love put into the meal is revealed and a smile comes to the faces of those around you. Therefore the love has been expressed. It is o.k. that you have succumbed to the temptations of the "quiche"! It looks delish! The cake does look perfect for summer. I am sure that was delicious also. Have a wonderful and blessed day to you. Catherine xo

This seems like such the perfect summer meal to me...I saw Beth's cake, and I'm so glad that you made it. Yours turned out just lovely! Now if only I could see your play...Thank you for sharing such yummy photos and this tasty recipe. I hope you have a wonderful weekend!

Just hop over from Kristy's blog. How I envy you with homegrown berries, back here in Malaysia, imported berries are super expensive, except for our local strawberries from the Cameron Higlands. Have a lovely Sunday!

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Claudia, I am just so amazed at what you do and all of your talent, energy and dedication! I can see your talent in writing just from your blog alone! And oh this quiche looks scrumptious and the raspberry cake is making me drool like my dogs! Thank you for all that you do for the arts!

Summer is for savoring, Claudia! That quiche is beckoning me. And I think I know how I am going to use my garlic ramps that are ready for picking. I am seduced and willing to succumb to that raspberry cake - gladly, I surrender! (And your peonies are sublime. Mine are all gone now; only lovely memories remain.) I love your new photo - you look great! Everything in moderation, right?

I love your post, Claudia. As ever, injected with humour and great recipes. I love the "husband-person" who gave in. No wonder, with this quiche! That raspberry cake does look ever so light and so pretty with these pivoines flowers. Thanks for such a cheery post!

I love the idea of a man cheating on a woman with twinkies! A very topical conflict these days...there are so many "blended" families (meaning vegans & meat eaters) these days...your filling looks delicious...I am one of the so-called "crust people" so I think I'll go make some pastry right now...Theresa